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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Virginia's Easy Lasagna Recipe

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This recipe for Virginia's Easy Lasagna is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
3½ cups (32 oz. jar) thick spaghetti sauce
1½ cups water
2 cups (15 oz.) ricotta cheese
or small curd cottage cheese
3 cups (12 oz.) shredded
Mozzarella or Monterey Jack cheese
½ cup grated Parmesan cheese
2 eggs
¼ cup chopped parsley
1 tsp. salt
¼ tsp. ground black pepper
8 oz. Skinner Lasagna, uncooked
Directions:
Directions:
Brown beef in a 3-qt. saucepan; drain off excess fat. Add sauce and water; simmer about 10 minutes. Combine ricotta, mozzarella, parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup sauce on bottom of a 9x13x2-inch baking pan. Layer 3 pieces of uncooked pasta lengthwise over sauce; cover with about 1½ cups sauce. Spread one-half cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce . Cover with foil.

Bake at 350º for 55 to 60 minutes. Remove foil; bake additional 10 minutes. Let stand 10 minutes before cutting.
Personal Notes:
Personal Notes:
Alternate Method: This recipe can be prepared with cooked lasagna noodles. Follow the instructions omitting the 1½ cups of water.

 

 

 

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